Provençal Beef Sirloin & Mushroom Gravy
with Crispy Duck Fat Potatoes & Mustard Caper Salad
Picture this; herby roasted sirloin tip, doused in a thyme and mushroom gravy, with golden chat potatoes, perfectly crispy from the duck fat. This Provençal inspired dish is made just that much better with a radish, mustard and caper salad. Now stop picturing it. It is right here and ready to be devoured!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Premium Sirloin Tip
1 sachet
Herb & Mushroom Seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
Chat Potatoes
1 packet
thyme
1 packet
Duck Fat
½ head
baby cos lettuce
1
Red Radish
1 packet
sliced mushrooms
1 packet
Mushroom Sauce
(Contains Gluten, Milk, Wheat; May be present: Soy. )
1 packet
capers
1 packet
mustard cider dressing
Not included in your delivery
olive oil
⅓ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer sirloin to a lined oven tray and sprinkle over herb & mushroom seasoning. • Roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While the sirloin tip is roasting, halve chat potatoes. • Pick thyme leaves. • Place duck fat in a small heatproof bowl and microwave in 10 second bursts, until melted. • Place potatoes on a second lined oven tray. Drizzle with duck fat, sprinkle with half the thyme, season with salt and pepper and toss to coat. • Roast until tender, 30-35 minutes.
• When beef is resting, trim baby cos lettuce (see ingredients) and roughly chop. • Thinly slice red radish into rounds.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook sliced mushrooms, tossing, until browned and softened, 6-8 minutes. • Remove from heat, then stir in mushroom sauce, the water and the remaining thyme, until warmed through and combined, 1-2 minutes.
• In a medium bowl, combine cos lettuce, radish, capers and mustard cider dressing. • Season with salt and pepper.
TIP: Capers have a strong flavour, use less if preferred.
• Thinly slice sirloin tip. • Divide crispy duck fat potatoes, mustard caper salad and Provençal beef sirloin between plates. • Spoon over mushroom gravy to serve. Enjoy!